SAKG

News from the Kitchen Garden

Monday marked my official second week as the Kitchen Garden teacher, it’s been great getting back into it again. 

We had the foundation kids in the kitchen learning about olives. Some kids were making Olive & Feta Muffins and some made homemade butter as our accompaniment. While our muffins were cooking we headed out to harvest the olive tree behind the church that we will preserve to be used later.

Next week on Monday is Grade 6 so if any parents are available to help out (11:30am – 1pm) we’d love a hand! Please let Jo in the office know.

RECIPE FOR THIS WEEK:

Mini Olive & Feta Herby Muffins with Homemade Butter

Ingredients

• 1/2 cup sliced pitted olives
• 1/2 cup chopped feta cheese.
• 1/2 cup finely chopped herbs
• 1/4 cup extra virgin olive oil
• 1 egg
• 1 cup milk
• 1- 1/2 cups sifted self-raising flour
• 1 tsp salt

Butter

• 250ml cream
• 1 tsp salt

Method

Preheat the oven to 200°C.

Combine all ingredients (except cream and 1 tsp salt), stirring briefly until just combined.

Place mixture into mini muffin tins and bake for about 10 minutes or until cooked.

For Butter – place cream in a jar and shake until you make butter (the fat and liquid will separate, strain and wash butter with cold water. Squeeze the water and season with 1 tsp salt